Corned Beef Cooked in Stout

VN:F [1.9.15_1155]
Rating: 4.2/5 (9 votes cast)

2458 TEST!!!!


+ Add to Shopping List
  • 1 corned beef brisket, about 4 pounds
  • Stout or other dark beer, enough to cover
  • 1 small bay leaf
  • 6 peppercorns


Place beef in a deep stock pot or kettle. Cover with beer. Add bay leaf and peppercorns. Bring to a boil and skim off foam. Reduce heat, cover and simmer for 3 hours, or until fork-tender.


Serve with roasted or steamed vegetables, as opposed to cooking the vegetables in the water of the corned beef.  They’ll be more attractive and less salty!

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

Leave a Comment